sf wrote:
> On Fri, 1 Jan 2016 16:50:42 -0800, "Paul M. Cook" >
> wrote:
>
>>
>> Kitchen Basics is a pretty darned good stock; very rich and dark and
>> aromatic. Way better than Swanson's. I made a bean soup last month using
>> canned Swanson's and while it was good the stock was pale and watery.
>> Trying KB this time and the aroma is so much better even with the same
>> recipe.
>>
>
> I don't have a problem with Kitchen Basics, but I want to put in a
> good word for Swanson's - because I used it just few days ago and
> think the product has improved.

Sure has.

> I usually buy Trader Joe's boxed beef stock, but I didn't have any on
> hand - asked hubby to pick up a box of beef stock when he was out. He
> came back with Swanson's low sodium and I was pleasantly surprised by
> how good it is now. It was very dark and not too salty, AFAIC. I was
> making albondigas soup, so I didn't care if it was super beefy or not.
> I just wanted a head start on the base, but it was so rich that
> cutting it with 3 more boxes of water was fine for the finished soup.
> I don't think I'd use it as is as a base for French onion soup, but I
> have another box that I could experiment with. It might work.
>


Write back on how that works out for you.

I still use Campbells French Onion canned soup and water.

A bit more salt than is necessary.

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